Pan-Fried Sea Bass in a Lemon-Caper Sauce

Image of Paola van der Hulst
Rated 5.0 based on 5 customer reviews
Pan-Fried Sea Bass in a Lemon-Caper Sauce
Pan-Fried Sea Bass in a Lemon-Caper Sauce


For best results, we recommend using:


Mealthy Tip

Make the most of your lemons by zesting them before peeling and juicing. You can store the zest in small containers, or wrap the zest in plastic wrap and freeze for easy use in marinades, dressings and more. The zest will keep frozen for up to 3 months.

Nutrition Facts

Per Serving: 358 calories; 28g fat; 3.3g carbohydrates; 24g protein; 84mg cholesterol; 203mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 8

Amount Per Serving
Calories 358 Calories from Fat249
% Daily Value*
Total Fat 28g 43%
Saturated Fat10g 49%
Trans Fat0.0g
Polyunsaturated Fat2.8g
Monounsaturated Fat13.7g
Cholesterol 84mg 28%
Sodium 203mg 8%
Total Carbohydrate 3.3g 1%
Dietary Fiber1g 4%
Protein 24g
Vitamin A12% Vitamin C26%
Calcium2% Iron4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


5.0out of 5 Stars

(5 Reviews)

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What others are saying

Image of Randall Hauk

Randall Hauk says:

I used to make salmon in a similar way, but lost the recipe at some point and could never quite get the ratios correct. I actually think I prefer the sea bass version. It just seems a better mate with the lemon and caper flavors.

Image of Greg Jones

Greg Jones says:

I made this recipe for my wife and we both really enjoyed it. This was also our first time having sea bass! We served them over a bed of linguine noodles tossed in a lemon butter sauce.

Image of Anthony Cohen

Anthony Cohen says:

I made this sea bass with buttery potatoes and a green salad. The lemon caper sauce was salty and tangy. Really good. I will probably use the base of this recipe to cook salmon too.

Image of Steven Gomes

Steven Gomes says:

The lemon caper sauce was the perfect balance of citrus and salt. It paired wonderfully with the mahi mahi (instead of sea bass). The garlicky flavors were also really good. Absolutely one of the best recipes.

Image of Kaylee Adams

Kaylee Adams says:

Made this delicious dish for my mom's birthday brunch and she loved it. I'm sure it would work well with other flaky fish, but if you can get your hands on sea bass it would be well worth it. The capers are naturally salty, so don't ruin this fish by adding extra salt. I didn't add any and it was perfect.